Chew-da/ Chiwda

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My All-Time Comfort Food: Chiwda Delight
Good Food = Good Mood

Chiwda (चिवडा) holds a special place in my heart—it’s more than just a snack. It’s a delightful medley of textures, spices, and memories, a dish that has comforted me through countless moods and moments. This savory, crunchy treat is a staple in Maharashtra, but it’s also my go-to pick-me-up, whether it’s breakfast or an evening snack. This wholesome snack is prepared sweet and salty with peanuts, golden fried cashews, raisins, and small coconuts. Chiwda is a wonderful snack for tea time or untimely snacking. Its savory taste is something I am addicted to. Chiwda has so many variations, but today, I’m sharing my personal favorite—the roasted version. It’s healthy, light, and oh-so-satisfying! It’s a potpourri of spices, flavors, experiments, ingredients, and recipes, also a mix of a lot of moods, musings, and thoughts.

Ingredients:
  • 4 cups thick poha (chivda) – about half a kilogram
    • Tip: Thin poha (patla pohe) is a regional specialty from Maharashtra and MP, but you can use any poha.
  • 4 tablespoons oil
  • 1 tsp asafoetida (hing)
  • 2 tsp mustard seeds (rai)
  • 2 tsp cumin seeds (jeera)
  • 4 green chilies (slice them big if you don’t want it too spicy—you can remove them easily later)
  • 15-20 curry leaves
  • 1 cup peanuts (because we all love that nutty crunch!)
  • ¾ cup roasted chana dal (chutney dal)
  • 1 tbsp sesame seeds (til)
  • ½ cup dry coconut, sliced into long strips
  • 1 tsp turmeric powder (haldi) for that golden glow
  • 2-3 tsp salt or to taste
  • ½ tsp citric acid (nimbu satva) or you can use amchur powder (for a subtle tang)
  • 1 tsp sugar (just a touch for balance)

 

Method:

  1. Start by roasting the poha in a large kadhai (or a microwave if you prefer). If you’re using a microwave, keep an eye on it and stir in between to prevent burning. The goal is to make the poha light and crispy. Let it cool down completely on a flat plate.
  2. In the same kadhai, heat the oil. Add the hing first, then mustard seeds and cumin seeds, and wait for that magical crackle.20161028_091022
  3. Next, toss in the curry leaves and green chilies. Let them sizzle until they change color. The aroma at this point is unbeatable!
  4. Now, it’s time for the peanuts—roast them until golden. Follow up with the roasted chana dal and finally, add the coconut and sesame seeds. The coconut should be added last to avoid burning.
  5. Stir fry everything for a few minutes, then sprinkle in the salt and turmeric powder. If you like it spicier, now’s the time to throw in a teaspoon of red chili powder.
  6. Finally, add the roasted poha and give it all a good mix. Sprinkle the sugar and citric acid (or amchur) over the mix, and stir well to make sure everything is evenly coated.
  7. Turn off the heat and let the chiwda cool completely before serving—this step is key for that perfect crunch! Hot chivda may taste good, but it won’t be as crispy, and the peanuts and dal might burn your tongue.

And there you have it! Your deliciously crunchy, tangy, and oh-so-satisfying chiwda is ready. It’s best enjoyed with a hot cup of tea or as a snack that brightens up any day.

For more delightful recipes like this, visit Food Tatwa 😋

दिवाली पर घरों में बनने वाले नमकीम में पोहा चिवड़ा को सबसे ज्यादा पसंद किया जाता है. बनाने में आसान पोहा चिवड़ा खाने में भी काफी स्वादिष्ट होता है. सेहत के लिहाज से भी पोहा चिवड़ा हेल्दी होता है.
 

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